Flammulina velutipes, pickles, Bazaar fillets, 2 millet peppers, chives, salt, chicken essence, a spoonful of Chili powder and a little soy sauce.

Practice steps:

1. Basha fish thawed.

2. It tastes good to cut into small pieces.

3. Wash and drain the Basha fish.

4. Appropriate amount of cooking wine, salt and starch.

5. Grab well and marinate slightly.

6. Korean kimchi is suitable.

7. Boil a proper amount of water in the pot and add Basha fish fillets.

8. After a short fire, the fish turned white and fished out.

9. Ginger garlic, millet pepper and leek.

10. Flammulina velutipes for use.

1 1. Heat a proper amount of oil in the pan, add ginger and garlic and stir fry. (dried red pepper can be left alone)

12. Boil a proper amount of water.

13. Pour in kimchi and a spoonful of Chili powder.

14.

15. Boil Flammulina velutipes twice, add some salt, soy sauce, and season with chicken essence.

16. Add Basha fish and cook for a while. Please ignore the small vegetables. I cut two pieces of oily wheat vegetables and put them there. I wanted to decorate it to slightly affect the taste of the food. )

17. Sprinkle chives and millet pepper, stir well and turn off the heat.

Super-cooked Basha fish with sauerkraut vermicelli